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Meyer Lemons by tartelette, via Flickr - lemon cream cheese filling for macarons

Lemons and Thyme by laperla2009, via Flickr

Meyer Lemon Ginger Syrup *Etsy Blog) Zest and juice 2 cups worth of Meyer lemon. Whisk in 2 cups worth of sugar (add fresh grated ginger too, if you like — a peeled 2-3 inch knob should do). Set aside and let infuse for 1 hour. Refrigerate for later use or mix with enough bubbly water to taste. In the Eatsy kitchen we mixed with twice as much water as syrup and poured it into a flat pan to freeze. We scraped it twice with a fork and served the Granita as a refreshing meal’s end.

These are painted food tins.. can be fun and easy to make for rustic holders for fruit and flowers

Lemon and Glycerin Face Mask: Make a face mask with one part freshly squeezed lemon juice and two parts glycerin and use it once a week. You can notice a huge difference within a couple of weeks. Lemon Everyday: Squeeze one whole lemon into a glass of water at room temperature, and drink it first thing in the morning. Vitamin C minimises dark spots.

Wistfully Country, Lemon by bognarreni on Flickr.

When life gives you lemons...

Preserved Lemons. A condiment that is common in Indian Cuisine, North African cuisine, and especially Moroccan cuisine.The pulp of the preserved lemon can be used in stews, soups and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

It's a lemon cake filled with lemon whipped cream. The perfect Lemon Cake Roll!